Pasta alla Puttanesca with Tuna
A traditional Italian first course that is both simple and delicious, and can be prepared in a flash for a supper with friends.
Ingredients
- 400 g bucatini pasta 14 oz
- 400 gr tomato puree 14 oz
- 2 tbsp Gaeta Olives
- Tuna in oil 6.7 oz
- 1 tbsp capers
- 6 anchovy fillets in oil
- 2 cloves of garlic
- 1 spicy red pepper
- 3 tbsp extra virgin olive oil
- salt
Instructions
- Pour 3 tbsp of oil into a large pan, add the anchovies and minced garlic cloves.
- add the fresh red chilli pepper cut into small pieces and sauté everything until the anchovies have melted.
- Add the olives and the capers, mix well and add the tomato purée, salt just enough, be careful not to add too much salt, because the anchovies and capers are already salty.
- Cook for 5-8 minutes and add the drained tuna and continue cooking for another 5 minutes.
- Meanwhile, cook the pasta bucatini in plenty of salted boiling water for the time indicated on the package.
- Drain the pasta al dente.
- Pour it into the pan with the sauce and stir over a high flame.
- Serve and enjoy your meal!
Notes
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